Keto pancakes with whipped ricotta and strawberries
Serving for 1
1/4 cup Palena Fresh pancake mix (available from Panela Fresh and Low Carb Emporium)
1 free range egg
15ml almond milk
10ml avocado oil (available at Low Carb Emporium)
1 tbsp Xylitol (available at Low Carb Emporium)
3 tbsp ricotta
1 tsp vanilla
Spray coconut oil
Sugar free maple syrup
Let’s mix our pancake mix, with the egg and almond milk and avocado oil, then mix to all lumps are out.
Grab your strawberries and chop in half. Next get your ricotta, Xylitol and vanilla and whisk until smooth. Put aside while you cook the pancakes.
Now spray a fry pan with the coconut oil and place the pancake mix in, you should get two pancakes. Cook on a medium heat. Once they are bubbling flip over and cook the other side, this will cook more quickly. Take off heat.
Time to plate. Place the pancakes on the plate with the ricotta on top, scatter the strawberries and drizzle the maple syrup. Enjoy. X